Beef Sticks

Former Member

I did my first attempt at Beef Sticks. They taste good but the fat accumulated inside the skin. I assume I did something wrong. I stuffed the casings, tied them off and smoked them. Should I have cut them before smoking or poked holes in the casings to remove the fat? Any suggestions would be helpful.

Thanks,

Jap

3/16/0710:21 AM

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Former Member

Sounds like you cooked at too high temp....

3/16/075:37 PM

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Former Member

give my recipe a try..there is no added fat..just pure venison or beef,also no casings.they form their own casings .they turn out great.. no need for alot of added fat..they are not dry at all..I got the recipe from a guy who could smoke anything and make it tase excellent.

3/17/075:15 PM

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teambutcherbbqMember

Certain ingregiants will emulsiphy the fat and not allow it to stay to true form. Like if you use pickled jalapenos and not rinse them off before adding them to your meat block. Could be as simple as that, with out knowing spices, your mixing combo, your cooking schedual. Way to many other questions to be answered.

3/19/077:29 PM

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damar12Member

And then some folks make them without the casing.

3/20/072:12 PM

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